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Two Ways o Reduce Acidity From Beans Before Cooking

In this post, we'll look at how to eliminate acids from beans so that persons suffering from ulcers or acid reflux can eat them. Ans are seeds found in the fruit or pods of plants belonging to the Leguminosae botanical family.

Beans are difficult to eat for many persons with gastroduodenal ulcers due to their elevated acidity. But there's good news: if you follow the preparation methods outlined in this article, you can consume as many beans as you want.

What causes the acidity of beans?

Phytic acid is a very important component found in beans. This interacts with microorganisms and releases inositol, a chemical that helps the liver digest fats and aids muscular growth.

Because it prevents minerals from being absorbed, the acid is referred to as an antinutrient.

When you eat phytic acid-containing foods, such as beans, it binds to iron, zinc, magnesium, and calcium, preventing your body from absorbing these minerals.

Food protein absorption can potentially be hampered by phytic acid levels.

Methods for Phytic Acid Reduction

1st, soak

This approach can lower phytic acid in beans by up to 60%. Soak for no more than 12 hours. Several times during the soaking process, drain and rinse the beans. Do not cook with the soaking water.

Sprouting 2

Phytic acid is broken down by an enzyme produced during sprouting. When seeds are germinated, they lose 18-21% of their phytic acid. (According to a study published in the September 2007 issue of LWT-Food Science and Technology, this is true.)

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Content created and supplied by: AbigaelOngaga (via Opera News )


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